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Can you make chicken gravy by using chicken stalk boling it and then addinf flour to thicken?

Will that give me chicken gravy?!

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6 Responses to “Can you make chicken gravy by using chicken stalk boling it and then addinf flour to thicken?”

  1. Kamikaze Watermelon said:

    I’m scared. I didn’t know chickens could stalk gravy… maybe they’ll come for me next! GAAAAAAAAAAAAAAAAAAAAAAAAAH!

  2. G said:

    Yes, but it will taste pasty and look cloudy. Either use cornstarch, or make a roux and add the chicken stock to it.

  3. Jeanbug said:

    Chicken stock, I think you meant 🙂

    This works if the stock is really condensed….too much water and the gravy tastes pretty blah. I usually try to boil out most of the water, leaving me with about 1 cup of condensed broth.

    To make chicken gravy,
    1) melt a tablespoon of butter in a small saucepan.
    2) stir in 2 tablespoons of flour, mixing it thoroughly with the butter until forms a paste.
    3) Slow add the hot stock, stirring constantly with a whisk until quite thick.
    4) Add a small amount of milk to thin the gravy if too thick.
    5) Season to taste with salt and pepper.

  4. Sleeping Gypsy said:

    Hi Adri.

    Kind of. But you’ve got it backwards.

    1.) put a little butter in your frying or saucepan, don’t let it burn!

    2.) when the butter starts sizzling, sprinkle about 2 or 3 tablespoons of flour into it and start blending it into the butter (use a whisk). Don’t let it get lumpy or sticky.

    3.) Slowly drizzle about 2 cups of the chicken stock into the flour mixture (or roux) while you are blending it with a whisk the whole time.

    4.) Add some pepper.

    If you want cream gravy, substitute 1/2 the stock for milk or half and half.

  5. cowgirl_power82 said:

    You have the basic steps down:

    Heat a little butter in a pan, when it melts add a little flour. Don’t stir the flour right away. Let it bubble for about 1-2 minutes. Then add a little of the stock. (If your stock is very concentrated). Stir until it starts to thicken a bit, then add in a little evaporated milk, let it thicken again then add a little more stock. Season with salt and white pepper. Even a little poultry seasoning would be good.

    I also add onion salt, granulated garlic and eithe celery salt or seasoned salt.

  6. Robert S said:

    Start with 2 tbsp of oil & add 2 tbsp of flour to make a roux.
    Then add the chicken stock, whisking to prevent lumps.
    You can buy $1 packets of gravy mix, which may be better.
    They will have more flavour.




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